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Huli-Huli Chicken Salad
Chef Larry's Huli-Huli Chicken SaladYield: 4 servingsIngredients: 4 each Chicken breasts, 5 oz. each, boneless, skinlessFor Chef Larry's Huli Huli Sauce / Marinade: 1/4 cup Soy sauce 1 cup Tomato ketchup 1/2 cup Brown sugar 3/4 cup Pineapple juice 1/4 cup Sake (Rice wine) 1 tsp. Fresh ginger, peeled and grated 1 each Scallion, minced 1/2 tsp. Garlic, chopped to taste Fresh ground black pepper6 oz. Baby salad greens 1/2 cup Carrots, julienne cut (thin strips) 1/2 each Cucumber, peeled, seeded, thinly sliced on bias 4 each Baby grape tomatoes, halved 8 - 12 each Orange wedges as needed Chef Larry's Orange Vinaigrette (recipe follows)Method:
Prepare Chef Larry's Huli Huli Sauce / Marinade by combining ingredients in a saucepan. Heat to a simmer over low heat. Stirring regularly to avoid scorching. Cook for 20 - 25 minutes over low heat, remove and cool. Reserve 2/3 of the sauce for basting and service. Take remaining 1/3 and pour over chicken breasts. Marinate for atleast 4 - 5 hours. Prepare Chef Larry's Orange Vinaigrette per recipe, reserve. Preheat grill or BBQ. Remove chicken breasts from marinade and place on preheated grill. Cook until done. basting with reserved Huli Huli Sauce. Remove and cool. Combine baby salad greens and julienne carrot, toss in a small amount of Chef Larry's Orange Vinaigrette. Place dressed greens in the center of serving plates and garnish with baby grape tomatoes, sliced cucumber and orange wedges. Slice Huli Huli Chicken and place over greens. Drizzle with additional Huli Huli Sauce and serve.Chef Larry's Orange VinaigretteYield: 4 ServingsIngredients: 1 tsp. Orange zest 1 tbsp. Orange juice 1 tsp. Dijon mustard 1 tsp. Soy sauce 2 tbsp. Rice wine vinegar 2 tsp. Sugar 1/2 tsp. Sesame oil 1/2 cup Olive oil, extra virgin 1/4 tsp. Black pepperMethod:
Whisk orange zest, orange juice, Dijon mustard, soy sauce, vinegar and sugar together in a mixing bowl. Add olive oil in a slow steady stream while whisking until all the oil is incorporated. Season with sesame oil and black pepper. Store under refrigeration until needed.
Prepare Chef Larry's Huli Huli Sauce / Marinade by combining ingredients in a saucepan. Heat to a simmer over low heat. Stirring regularly to avoid scorching. Cook for 20 - 25 minutes over low heat, remove and cool. Reserve 2/3 of the sauce for basting and service. Take remaining 1/3 and pour over chicken breasts. Marinate for atleast 4 - 5 hours. Prepare Chef Larry's Orange Vinaigrette per recipe, reserve. Preheat grill or BBQ. Remove chicken breasts from marinade and place on preheated grill. Cook until done. basting with reserved Huli Huli Sauce. Remove and cool. Combine baby salad greens and julienne carrot, toss in a small amount of Chef Larry's Orange Vinaigrette. Place dressed greens in the center of serving plates and garnish with baby grape tomatoes, sliced cucumber and orange wedges. Slice Huli Huli Chicken and place over greens. Drizzle with additional Huli Huli Sauce and serve.Chef Larry's Orange VinaigretteYield: 4 ServingsIngredients: 1 tsp. Orange zest 1 tbsp. Orange juice 1 tsp. Dijon mustard 1 tsp. Soy sauce 2 tbsp. Rice wine vinegar 2 tsp. Sugar 1/2 tsp. Sesame oil 1/2 cup Olive oil, extra virgin 1/4 tsp. Black pepperMethod:
Whisk orange zest, orange juice, Dijon mustard, soy sauce, vinegar and sugar together in a mixing bowl. Add olive oil in a slow steady stream while whisking until all the oil is incorporated. Season with sesame oil and black pepper. Store under refrigeration until needed.
